You can bake this recipe as per below but I just put in the Bread Maker and used the Quick Bread cycle. I don’t know if it is me, the recipe or the machine. I know this doesn’t have yeast so it does not rise but the bread came out only maybe and inch and a half high. Maybe it is because this spreads out instead of up? Still tastes really great though. Oh, I opened the lid and looked inside lots of times maybe that is why? I wanted to see if this machine would make a mess of the berries. I added the dried cranberries after 5 minutes of kneading.

LEMON CRANBERRY BREAD
(Tested and Excellent.)

2 cups flour plus a small handful (it seemed on the wet side)
1/2 cup sugar (I used at least a good tbsp. Less)
1/2 tsp baking soda
1/2 tsp salt
1 medium lemon, juice and zest
Hot water
1 egg, beaten
1 cup cranberries, halved (I used dried cranberries and did not cut them. I like lots of berries, etc. and 1 cup was even too much for me. I’ll try just under 3/4 cup next time.)
1/2 cup chopped walnuts (I didn’t use.)
Plus 2 1/2 tsp. melted margarine (I used Becel.)

Preheat oven to 350 degrees F.

Sift dry ingredients together. Measure together orange juice, rind and melted margarine. Add enough hot water to make 1 cup. Stir liquid into dry ingredients. Add remaining ingredients. Cut aluminum foil to fit bottom of 9 x 5 inch loaf pan. Spray sides of pan with vegetable pan spray. Add batter. Bake for 1 hour or until toothpick inserted into of loaf comes out clean. Let stand overnight for easy slicing.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987; Modified by Brig